Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces. Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.
Calories: 340kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1133mg | Potassium: 647mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5354IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg
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